Rosemary Roasted Potatoes
1
Points®
Temps total: 55 min • Préparation: 10 min • Cuisson: 45 min • Portions: 8 • Difficulté: Facile
Serve these herb-infused roasted shallots and spuds with roasted chicken and mixed greens for a fabulous main meal.
Ingrédients
Yukon gold potato
1½ pound(s), scrubbed, quartered
Shallots
8 medium, peeled, left whole
Rosemary
2 tbsp(s), fresh, minced, leaves only
Olive oil
2 tbsp(s)
Kosher salt
¾ tsp(s), (or to taste)
Black pepper
½ tsp(s), freshly ground (or to taste)
Instructions
1
Preheat oven to 400°F (204°C); position rack in middle of oven.
2
In a large bowl, toss potatoes with shallots, rosemary, oil, salt and pepper until combined. Spread potatoes in a single layer on a large rimmed sheet pan. Roast until browned and crisp, stirring potatoes every 20 minutes to ensure even browning, at least 45 minutes.
3
Transfer pan to a wire rack, adjust seasonings and serve.
4
Serving size: 1/2 c
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